Cooking with Vera

Shown plated with Israeli Couscous and Asparagus

Ingredients:

2 lbs. pork tenderloin (1 package)                                 2 sprigs of fresh rosemary

1large shallot, finely chopped                                         1½ cups fresh blueberries

2 cups dry red wine                                                          2 tbsp. extra virgin olive oil

2 tbsp. unsalted butter                                                    2 tsp. finely minced rosemary

Kosher salt                                                                          Freshly cracked pepper

Agave nectar, 3-4 tbsp. (to taste)

Directions

Preheat oven to 425F.

In a large saute pan, heat olive oil over medium heat.  Add 2 sprigs of rosemary and heat for one minute.  Meanwhile, season pork with salt and pepper.

After the oil has taken on the flavor of the rosemary, remove the sprigs and add the pork, browning on all sides.  When well browned, place the pork tenderloin onto a cookie cooling rack that fits inside of a cookie sheet lined with aluminum foil.

Cook the pork in the oven for 10-12 minutes.  The pork should have an internal temperature of 145 degree.  Remove loin from the oven and let rest (under a loose piece of aluminum foil) for 5 minutes.

In the same saute pan, add the chopped onion and gently cook until translucent.  Season with salt and pepper to taste.  Add the blue berries and the minced rosemary.  Add wine, agave and reduce heat.  Reduce wine until syrupy.  Stir in the butter and let the sauce cool for a few minutes.  Slice the pork on the bias and top with some blueberries and wine sauce.

Ingredients

• 3 eggs, separated
• 2 ounces sugar
• One 8-ounce container mascarpone
• Salt
• 1 1/2 cups roughly crumbled amaretti cookies
• 1 shot brandy
• Cocoa powder
• Shaved dark chocolate, for garnish
• Fresh seasonal berries, for garnish
• Fresh mint, for garnish

 Directions

1. Mix the egg yolks with half the sugar until you obtain a creamy light mixture. Work the mascarpone in a separate bowl using a wooden spoon, making sure you eliminate any lumps, then add to the eggs and continue to mix well.
2. In another bowl, mix the egg whites with a pinch of salt and the remaining sugar until they reach a somewhat firm peak, and then fold them into the mascarpone.
3. Add the cookies to a medium bowl and stir in the brandy (just until moistened, you don’t want them soggy). Add a dash of cocoa powder. Divide the cookie crumbles into the bottom of 6 glasses.
4. Add the mascarpone cream to a pastry bag and pipe the cream into each glass. Top with a sprinkle of cocoa powder and shaved dark chocolate. Garnish with a few berries and a sprig of mint.